0:00:04 > 0:00:07I just love Christmas, it's my favourite time of year.
0:00:07 > 0:00:11It's a good excuse to get the whole family together
0:00:11 > 0:00:12and indulge ourselves.
0:00:14 > 0:00:17But no matter how many times you've cooked for it,
0:00:17 > 0:00:20it can seem a little bit daunting.
0:00:20 > 0:00:24At the end of the day, it's all about wonderful Christmas food.
0:00:24 > 0:00:27And I'm going to make it as easy as I can for you.
0:00:31 > 0:00:34Christmas doesn't get better than that.
0:00:34 > 0:00:35You notice I take the drink first?
0:00:46 > 0:00:47With Christmas almost here,
0:00:47 > 0:00:51it's time to start planning for the big day itself.
0:00:53 > 0:00:56Tonight, I'll be making my essential classics,
0:00:56 > 0:00:59so you can have a stress-free Christmas Day.
0:01:00 > 0:01:04An easy roast turkey crown, with fail-safe trimmings.
0:01:05 > 0:01:09A trick for making sprouts that everyone will want to eat.
0:01:10 > 0:01:14And my special version of a traditional mince pie.
0:01:15 > 0:01:16But to start with,
0:01:16 > 0:01:20here's the perfect's way to begin your Christmas Day festivities.
0:01:22 > 0:01:25There's nothing more Christmassy than the smell of mulled wine.
0:01:25 > 0:01:28It really does warm you up and give you cheer.
0:01:33 > 0:01:36Right, how to do it. Take three lemons.
0:01:36 > 0:01:39Take the skin off using a potato peeler.
0:01:39 > 0:01:43Don't press too hard, if you do, you'll get the white pith.
0:01:45 > 0:01:50Squeeze the lemons and peel and juice one orange.
0:01:50 > 0:01:55Then put all the citrus juice and peel in a large pan.
0:01:55 > 0:01:58It's just the zest that gives a really good flavour.
0:01:58 > 0:02:02Then, a couple of sticks of cinnamon.
0:02:04 > 0:02:09Nobody likes to come across a clove. So I pop it in here, it's a good tip.
0:02:09 > 0:02:10About eight or ten.
0:02:10 > 0:02:13In this way you get the flavour of the cloves
0:02:13 > 0:02:15and they're not floating about everywhere.
0:02:18 > 0:02:22Now for the red wine, which doesn't need to be expensive.
0:02:22 > 0:02:25I'm using a couple of bottles of delicious Rioja.
0:02:27 > 0:02:30The whole look of the pan is Christmassy.
0:02:30 > 0:02:34Red, and this lovely spicy smell coming up.
0:02:34 > 0:02:37And as soon as I warm this, it will be even better.
0:02:39 > 0:02:43Pour in two pints of water and simmer for one to two hours.
0:02:46 > 0:02:48And that's it.
0:02:48 > 0:02:51Mind you, I shall put a little bit of brandy, gives it a bit of a perk.
0:02:53 > 0:02:58While the wine simmers, I can make my special canape.
0:02:58 > 0:03:00The perfect thing to welcome the family.
0:03:08 > 0:03:11Don't even think about making filo at Christmas.
0:03:11 > 0:03:13I don't think about making filo at any time.
0:03:13 > 0:03:15It comes very nicely in packets.
0:03:18 > 0:03:21Lay out two sheets, side-by-side, and brush them with melted butter.
0:03:25 > 0:03:28You've got to be quite quick because it dries out quite quickly.
0:03:30 > 0:03:34Cut the filo into three inch squares.
0:03:34 > 0:03:40Take each square and put the buttery side down and then the buttery
0:03:40 > 0:03:45side down again so it sticks at a slight angle, like that.
0:03:45 > 0:03:50And then push them in. So the actual part you're filling isn't buttered.
0:03:55 > 0:04:00Bake the filo cases at 180 fan for five to ten minutes until crisp.
0:04:02 > 0:04:05Just keep an eye on them. Want to be a beautiful straw colour.
0:04:07 > 0:04:09Now, on with the beef.
0:04:11 > 0:04:16I like to use beef tail fillet, which is delicious, but not too pricey.
0:04:19 > 0:04:22Mix the beef with half a tablespoon of honey.
0:04:22 > 0:04:25It's a great way to make it caramelise more quickly
0:04:25 > 0:04:27in the hot pan.
0:04:29 > 0:04:32And immediately spread them out.
0:04:34 > 0:04:36And I'm going to turn those over
0:04:36 > 0:04:39as soon as one side is brown -
0:04:39 > 0:04:40let me have a peek.
0:04:41 > 0:04:43That's it, it is already.
0:04:43 > 0:04:49And it looks so appetising when it's this wonderful, caramelised colour.
0:04:49 > 0:04:51Now, that is quite enough cooking.
0:04:51 > 0:04:55I want it pink in the middle, so I'm going to take them straight out now.
0:04:57 > 0:04:58That's it.
0:05:01 > 0:05:04While the filo cases cool,
0:05:04 > 0:05:08finish the mulled wine by adding 150 grams of caster sugar.
0:05:10 > 0:05:14The smell is absolutely wonderful. Oh, wait a minute!
0:05:14 > 0:05:16I was going to add a little bit of brandy.
0:05:16 > 0:05:18Just makes all the difference.
0:05:24 > 0:05:27Now, onto serving my canapes.
0:05:28 > 0:05:31Fill the cases with a little creamed horseradish
0:05:31 > 0:05:34and top with the luxurious fillet steak.
0:05:34 > 0:05:36A little bit of parsley on the top.
0:05:40 > 0:05:43I think that looks really tempting.
0:05:43 > 0:05:46And I very much doubt if anybody would say no.
0:05:52 > 0:05:54Oh, I think a little drop more.
0:05:57 > 0:06:01A glass in my left hand, this beef canape in my right.
0:06:01 > 0:06:03Christmas doesn't get better than that.
0:06:07 > 0:06:12It's a lovely, warm feeling. My, the brandy did give it a bit of a kick.
0:06:12 > 0:06:16And that just looks beautiful. Anyway, happy Christmas.
0:06:19 > 0:06:22Christmas Day is all about indulging yourself.
0:06:22 > 0:06:26And the one thing I always look forward to is a glass of bubbly.
0:06:28 > 0:06:32But we no longer have to bring it in from France.
0:06:33 > 0:06:37Here in the Sussex South Downs, the Wiston Estate has been
0:06:37 > 0:06:41winning international awards for their English sparkling wine.
0:06:44 > 0:06:47- Good morning.- Good morning, welcome. - So, it's Pip, isn't it?
0:06:47 > 0:06:51- It is, yes.- And Rick. I've come here to learn all about champagne.
0:06:51 > 0:06:53Or should I call it sparkling wine?
0:06:53 > 0:06:55You should technically call it sparkling wine
0:06:55 > 0:06:59because it's not made in the Champagne area.
0:06:59 > 0:07:03- Do we have the right weather and climate?- Weather? Not today.
0:07:03 > 0:07:07But we do... We're getting the right climate, we have the right soil.
0:07:07 > 0:07:10This year has been extraordinary weather-wise, hasn't it?
0:07:10 > 0:07:14- A wet winter and a hot, hot summer. Is that good?- Brilliant.
0:07:14 > 0:07:16And we've got a brilliant crop this year.
0:07:19 > 0:07:24Remarkably, the South Downs are only 88 miles from the Champagne
0:07:24 > 0:07:28region, and have a similar chalky soil.
0:07:29 > 0:07:34It absorbs the sun during the day and gives off a heat at night.
0:07:34 > 0:07:38Perfect for growing Champagne style grapes.
0:07:38 > 0:07:44As well as picking all the grapes by hand, head winemaker Dermot Sugrue
0:07:44 > 0:07:51also uses a traditional wine press, one of only four outside France.
0:07:51 > 0:07:56It's an old-style, traditional technology that was designed
0:07:56 > 0:07:59to get the very, very best juice out of sparkling wine grapes.
0:07:59 > 0:08:04- Well, I'm sure it's time that we got this into there.- Fantastic, let's go.
0:08:04 > 0:08:06- Will you give us a hand?- No.
0:08:08 > 0:08:12There are two tonnes of Chardonnay grapes in these crates.
0:08:12 > 0:08:17They will end up making around 1,500 bottles of wine.
0:08:17 > 0:08:21OK, Mary. We're ready to go, let's do the first press of 2014.
0:08:21 > 0:08:24- On your marks, get set, go! - Fantastic!
0:08:30 > 0:08:32We've raced into a good lead already.
0:08:37 > 0:08:38Oh, what a wonderful sight.
0:08:38 > 0:08:41I've never seen so many grapes all together.
0:08:41 > 0:08:44What are they doing sort of levelling it here with a fork?
0:08:44 > 0:08:46It's like a great big cake, Mary.
0:08:46 > 0:08:50And we want to get it nice and level so when we bring down the press,
0:08:50 > 0:08:53it's nice and balanced, and the juice comes out very evenly.
0:08:53 > 0:08:56All right, guys! One, two, three. Up!
0:09:03 > 0:09:07Look, it's coming. Do you know, it's clear like a mountain stream.
0:09:08 > 0:09:11The juice is now going to start going through a very,
0:09:11 > 0:09:14very basic little grill here, just to keep out any seeds.
0:09:14 > 0:09:18And then it's falling by gravity into the stainless steel
0:09:18 > 0:09:19tanks below.
0:09:19 > 0:09:22Once we add the yeast, it will start the fermentation.
0:09:22 > 0:09:23We turn juice into wine.
0:09:27 > 0:09:31After seven months, the wine is moved from barrel to bottle to ferment
0:09:31 > 0:09:32and age.
0:09:34 > 0:09:39But it takes a full three years for that special sparkle to develop.
0:09:40 > 0:09:44The proof of the pudding is, in this case, definitely in the drinking.
0:09:44 > 0:09:47There's four bottles here. Which one should we try first?
0:09:47 > 0:09:52OK, I'm going to choose, considering it's Christmas, our rose.
0:09:52 > 0:09:55Rose sparkling wine is a wonderfully versatile drink
0:09:55 > 0:10:00because it's perfect for drinking without food or with food.
0:10:00 > 0:10:01We don't want it to pop.
0:10:01 > 0:10:05Give it a little wiggle and now soon we'll hear some gas leak out.
0:10:05 > 0:10:06QUIET HISS
0:10:06 > 0:10:10- See?- That's enough talk, how about tasting?- Absolutely.
0:10:11 > 0:10:15As you can see, it's got a very, very beautiful,
0:10:15 > 0:10:17delicate pink colour.
0:10:23 > 0:10:28It is so fresh. It's very light. It looks special.
0:10:28 > 0:10:29When all the family are there
0:10:29 > 0:10:32and everyone is glowing, perfect for Christmas.
0:10:32 > 0:10:34- Happy Christmas! - Happy Christmas, everyone.
0:10:38 > 0:10:43For me, the secret to a stress-free Christmas Day is to prepare what
0:10:43 > 0:10:47you can in advance and give yourself an early start on the main event.
0:10:49 > 0:10:53If you do, I promise you the results will be spectacular.
0:10:55 > 0:10:59For many, the pressure is on when it comes to Christmas dinner.
0:10:59 > 0:11:03But I always think of it as a special Sunday lunch. Dead easy.
0:11:09 > 0:11:14I've chosen a turkey crown. That's a turkey without its legs and wings.
0:11:18 > 0:11:22Christmas Day, for us at home, is one of the happiest days.
0:11:22 > 0:11:24We're so lucky, having grandchildren.
0:11:24 > 0:11:28The first thing they do is get up and have their stockings.
0:11:28 > 0:11:32And that keeps them quiet for a long time, playing with the toys.
0:11:32 > 0:11:35I like to do as much as possible ahead of time.
0:11:35 > 0:11:37It's all a matter of planning
0:11:37 > 0:11:42because I want to be with the family on Christmas morning.
0:11:42 > 0:11:48First, mix the fresh thyme with 50 grams of soft butter and season well.
0:11:48 > 0:11:53Now loosen up the skin so you end up with a big pocket.
0:11:53 > 0:11:58So, push your nails up and you'll be amazed, it comes away quite easily.
0:11:58 > 0:12:02Don't put your finger through it. Loosen it all the way along.
0:12:04 > 0:12:08Spread the thyme butter carefully over the whole breast
0:12:08 > 0:12:13and place eight slices of orange in two neat rows for a simply
0:12:13 > 0:12:16delicious, different flavour.
0:12:16 > 0:12:20This will baste itself, but any butter that comes out
0:12:20 > 0:12:23and any juice that comes out, I will baste it during cooking.
0:12:23 > 0:12:24Just to make it extra moist.
0:12:29 > 0:12:31Now, you can do this the night before.
0:12:31 > 0:12:32Put it into the fridge
0:12:32 > 0:12:36and then the next day take it out to room temperature before cooking it.
0:12:36 > 0:12:39Don't forget to brush the turkey with oil,
0:12:39 > 0:12:44then roast at 180 fan for about one and a half to two hours.
0:12:44 > 0:12:47Just keep an eye on it and baste from time to time.
0:12:49 > 0:12:53Whilst the bird roasts, it's time to make those very important trimmings.
0:12:57 > 0:13:01In our house, Christmas dinner isn't complete without a good stuffing.
0:13:01 > 0:13:05I use my mother's recipe, it is a well-seasoned sausage meat,
0:13:05 > 0:13:07essential to use fresh herbs.
0:13:08 > 0:13:13Fry an onion until soft and mix with 700 grams of pork sausage meat.
0:13:14 > 0:13:20150 grams of fresh white breadcrumbs, the rind and juice of a lemon
0:13:20 > 0:13:22and chopped sage and parsley.
0:13:24 > 0:13:27Christmas dinner is the favourite meal of the year.
0:13:27 > 0:13:31We have all sorts of games, old-fashioned but, yes, great fun.
0:13:31 > 0:13:33I'm always in the winning team, of course(!)
0:13:35 > 0:13:40Nothing like your hands to get in there. So work that together.
0:13:40 > 0:13:43No, I haven't forgotten to put the egg in - it doesn't have any egg.
0:13:43 > 0:13:45Because it's got sausage meat,
0:13:45 > 0:13:48the sausage meat helps it to cling together.
0:13:49 > 0:13:52So that looks pretty well mixed to me.
0:13:52 > 0:13:57This is the best way to divide it into 16 portions.
0:14:03 > 0:14:07They brown very easily, rather quicker than sausages do.
0:14:09 > 0:14:13You can easily prepare these beforehand and leave them
0:14:13 > 0:14:15in the fridge to reheat on Christmas Day.
0:14:18 > 0:14:20These just need to go in the oven for 25 to 30 minutes,
0:14:20 > 0:14:22until they're done.
0:14:26 > 0:14:28Not everyone likes sprouts.
0:14:28 > 0:14:33But I'll challenge anyone who doesn't like my sprouts, with pancetta
0:14:33 > 0:14:34and chestnuts.
0:14:37 > 0:14:41Begin by frying 200 grams of chopped smoky pancetta.
0:14:42 > 0:14:46It's important to divide this so that it all becomes crispy.
0:14:49 > 0:14:54Once crisp, drain and use the fat to cook a diced onion
0:14:54 > 0:14:56and some chestnuts.
0:14:57 > 0:15:00Return the pancetta to the pan.
0:15:00 > 0:15:01So in go the sprouts.
0:15:04 > 0:15:08I've already cooked the sprouts, but only for about three minutes.
0:15:10 > 0:15:12I think sprouts have got a bad reputation
0:15:12 > 0:15:15because most people overcook them.
0:15:15 > 0:15:19Cut it down the middle and it cooks in half the time.
0:15:21 > 0:15:24They look pretty good, don't they? Can't resist.
0:15:27 > 0:15:32That is really special. And a perfect accompaniment to that turkey.
0:15:35 > 0:15:38The turkey is cooking and the trimmings are prepared.
0:15:38 > 0:15:41But I have one final thing to show you.
0:15:41 > 0:15:45Something that will make your Christmas feast even more special.
0:15:50 > 0:15:53I don't think that the Christmas dinner is complete without
0:15:53 > 0:15:54cranberry sauce.
0:15:54 > 0:15:57And mine is FRESH cranberry sauce, no cooking.
0:15:59 > 0:16:01Roughly chop an orange
0:16:01 > 0:16:05and put in a blender with 225 grams of raw cranberries.
0:16:07 > 0:16:10They're not about all year round,
0:16:10 > 0:16:13but they're very plentiful in December.
0:16:13 > 0:16:19To sweeten, add 150 grams of sugar and a teaspoonful of mixed spice.
0:16:19 > 0:16:23In that goes. Next, fresh nutmeg.
0:16:23 > 0:16:26A nutmeg like that will keep for five years.
0:16:26 > 0:16:29If it's ground, it will only keep for a year.
0:16:29 > 0:16:33So, a good grating of that going in.
0:16:33 > 0:16:36I can remember coming back from Malaysia having picked these,
0:16:36 > 0:16:39bringing it back and thinking the children would be interested.
0:16:39 > 0:16:42They weren't in the slightest bit interested.
0:16:42 > 0:16:44And they said, "What else have you brought, Mum?"
0:16:49 > 0:16:54Process until the juices flow and it becomes a beautiful sauce.
0:16:59 > 0:17:00That looks perfect.
0:17:05 > 0:17:10That's it. Nothing could be simpler and it is so fresh and delicious.
0:17:12 > 0:17:15This cranberry sauce will keep for a week in the fridge.
0:17:15 > 0:17:18And it's just the thing for Boxing Day sandwiches.
0:17:18 > 0:17:22That reminds me, time to check on that bird.
0:17:22 > 0:17:23Oh, there we are.
0:17:23 > 0:17:26Gosh, the smell! Mm. Lovely.
0:17:32 > 0:17:35Oh, that went in like butter.
0:17:35 > 0:17:36And the juices that flow
0:17:36 > 0:17:38should be clear.
0:17:38 > 0:17:45Oh, yes, they are. Absolutely. So, let's lift that onto the plate.
0:17:45 > 0:17:46That's it.
0:17:53 > 0:17:56Leave the turkey to rest for half an hour
0:17:56 > 0:17:59and it will hold its heat well because it's solid meat.
0:18:01 > 0:18:04While it rests, I'm going to make a rich gravy.
0:18:06 > 0:18:11Skim off four tablespoonfuls of fat from the juices in the pan
0:18:11 > 0:18:13and add three tablespoons of flour.
0:18:15 > 0:18:20When bubbling, add 450ml of hot chicken or turkey stock.
0:18:22 > 0:18:25But you see, if you use a whisk and you have hot stock,
0:18:25 > 0:18:27it becomes smooth very quickly.
0:18:28 > 0:18:33Then a little port. About six tablespoons. How about that?
0:18:35 > 0:18:40Add a few drops of Worcester sauce, two tablespoons of soy sauce,
0:18:40 > 0:18:42for colour and for flavour.
0:18:43 > 0:18:46..The rich pan juices...
0:18:46 > 0:18:49Taste and season well.
0:18:49 > 0:18:52It's got a lovely gloss to it, which I like.
0:18:52 > 0:18:56You can see the consistency, there's nothing like a good gravy.
0:19:01 > 0:19:03I like the bit of port in that.
0:19:06 > 0:19:09I'm going to add nothing else, it's just right.
0:19:24 > 0:19:28So there you have it. A different twist on the turkey.
0:19:28 > 0:19:31Everything easy to make and not too much stress.
0:19:38 > 0:19:43We all have our very own special Christmas Day traditions.
0:19:45 > 0:19:50I've come to Henry VIII's Hampton Court, to see if my Christmas lunch
0:19:50 > 0:19:53bears any resemblance to what they would have cooked
0:19:53 > 0:19:55almost 500 years ago.
0:19:57 > 0:20:00Food historian Marc Meltonville is already
0:20:00 > 0:20:03busy in King Henry VIII's great kitchen.
0:20:06 > 0:20:10Now, how would Christmas have differed to ours?
0:20:10 > 0:20:13They go to church on Christmas Day and that's sort of Christmas over.
0:20:13 > 0:20:18- But they have 12 days of feasting. - What sort of dishes would they have?
0:20:18 > 0:20:22The whole point of coming here at Christmas is to have fresh meat when everybody else doesn't get any.
0:20:22 > 0:20:23Every day of that 12 days,
0:20:23 > 0:20:26there's roast beef on the table, roast mutton.
0:20:26 > 0:20:28So what about OUR favourite, turkey?
0:20:28 > 0:20:29Well, oddly enough,
0:20:29 > 0:20:32the turkey has just come over to Britain in Tudor times.
0:20:32 > 0:20:34They come over from America,
0:20:34 > 0:20:38but it's not associated with Christmas for a long, long time.
0:20:38 > 0:20:44In fact, our Christmas turkey has only been popular since the 1950s.
0:20:44 > 0:20:47In Tudor times, it would have been more common for the court to
0:20:47 > 0:20:52be served spit roast goose, with an exotic spiced sauce.
0:20:53 > 0:20:57By putting these three peppers in a sauce, in a palace in England,
0:20:57 > 0:21:00you are saying, "My people travel the world."
0:21:00 > 0:21:04The sauce is made from a rich stock and thickened with croutons,
0:21:04 > 0:21:07cooked in bacon fat.
0:21:07 > 0:21:11The blend of three peppers, from as far away as India and Java,
0:21:11 > 0:21:14and a drop of vinegar provide the flavour.
0:21:19 > 0:21:23- It's not fiery at all. - It's very good.
0:21:23 > 0:21:26Do you know, that would go with our turkey, let alone the goose.
0:21:26 > 0:21:29It's not too vinegary, you've obviously had very good,
0:21:29 > 0:21:30concentrated stock.
0:21:30 > 0:21:32It is delicious. Mm!
0:21:33 > 0:21:37But roast goose was only for the rich.
0:21:37 > 0:21:39It used up expensive fuel
0:21:39 > 0:21:43and required a spit boy to turn it for hours.
0:21:43 > 0:21:45Ordinary folk would have had boiled meat.
0:21:47 > 0:21:49That's a nice, crispy sound to the skin.
0:21:50 > 0:21:55- It is cooking me quite considerably. - That looks lovely. Right.
0:21:55 > 0:21:56I'm now roasted for Christmas, too.
0:22:03 > 0:22:04Doesn't that look a mouthful?
0:22:07 > 0:22:10And then you would wash your hands on your napkin.
0:22:10 > 0:22:15That is memorable. The skin is so crisp and yet the breast is so moist.
0:22:15 > 0:22:17It is quite amazing.
0:22:17 > 0:22:18And the sharpness of that sauce,
0:22:18 > 0:22:20the little bit of vinegar you added to it...
0:22:20 > 0:22:24- Just cuts through the fat. - It's delicious!
0:22:24 > 0:22:28The closest thing the Tudor court had to pudding was frumenty,
0:22:28 > 0:22:33a grain-based porridge, softened in beef stock and sweetened with fruits.
0:22:33 > 0:22:37The little twist that makes it a bit like a Christmas pudding is
0:22:37 > 0:22:39you're instructed to put your dried fruits in there.
0:22:39 > 0:22:42So you end up with a sort of sweet, savoury,
0:22:42 > 0:22:46pudding-y thing long before they've invented pudding.
0:22:46 > 0:22:49You'd have it in the palace, but would other people at home have this?
0:22:49 > 0:22:51This is the one that seems to cross all boundaries.
0:22:51 > 0:22:53Amongst ordinary people,
0:22:53 > 0:22:56you take a bowl of this to your friends at Christmas time.
0:22:56 > 0:22:59- Are you going to be the cook and taste it from the pan?- I am indeed.
0:22:59 > 0:23:01So this is a pure taste of ancient Christmas.
0:23:06 > 0:23:07I love the grain.
0:23:07 > 0:23:11I would think it was very much a barley risotto with fruit.
0:23:11 > 0:23:13And I like it, it's different.
0:23:13 > 0:23:16And I think it would go very well with Turkey, with goose.
0:23:16 > 0:23:20- But I wouldn't be having it as pud. - No, I'd treat it as a sauce.
0:23:24 > 0:23:29The Tudors frumenty was the beginning of our traditional plum pudding.
0:23:30 > 0:23:36And for me, Christmas isn't complete without one final special treat.
0:23:39 > 0:23:41Mince pies are traditional at Christmas,
0:23:41 > 0:23:45but if you want to stand out from a crowd, try this recipe.
0:23:48 > 0:23:52For the pastry, you'll need 175 grams of plain flour
0:23:52 > 0:23:56and 75 grams of cold butter.
0:23:56 > 0:24:00Simply whisk together in the processer, or rub in by hand.
0:24:02 > 0:24:03It looks a bit like snow.
0:24:05 > 0:24:10Add 25 grams of icing sugar, and my special addition,
0:24:10 > 0:24:12the grated zest of an orange.
0:24:16 > 0:24:19No need to think about water, whether it's the right consistency.
0:24:19 > 0:24:22I've found an egg is just about right.
0:24:23 > 0:24:25There we are.
0:24:37 > 0:24:40There really is no need to be scared of making pastry.
0:24:40 > 0:24:44This sweet pastry is foolproof, it works every time,
0:24:44 > 0:24:46as long as you've measured carefully.
0:24:46 > 0:24:48Into the fridge until it's firmed up a bit.
0:24:54 > 0:24:59After ten minutes, the sweet orange pastry is firm and ready to roll.
0:25:00 > 0:25:03I like nice, thinly-rolled pastry.
0:25:03 > 0:25:08And you can see the flecks of orange which give it its flavour.
0:25:08 > 0:25:10And then take the cutter.
0:25:10 > 0:25:14The cutter wants to be bigger than the diameter of the tart tin,
0:25:14 > 0:25:17so that you've got lots of room for filling.
0:25:20 > 0:25:23I like using a fluted cutter for a smart finish.
0:25:27 > 0:25:30There's no need to grease the tin with pastry
0:25:30 > 0:25:34if you have over half fat to flour, which I have.
0:25:34 > 0:25:38So take a fork and just prick the base,
0:25:38 > 0:25:42otherwise if you don't prick them, they'll rise up in a bump.
0:25:44 > 0:25:47For a no-fuss filling use bought mincemeat.
0:25:47 > 0:25:52And to make it more special, add 100 grams of chopped, dried apricots.
0:25:54 > 0:25:56For these, I'm not putting a traditional
0:25:56 > 0:25:59layer of pastry on top, I'm putting marzipan instead.
0:26:01 > 0:26:04Grate 125 grams of chilled marzipan
0:26:04 > 0:26:08and sprinkle a little over each one.
0:26:08 > 0:26:12And it will melt down and become a little bit brown on top.
0:26:12 > 0:26:15It will just add to the recipe.
0:26:15 > 0:26:20For a crisp base, slide onto a preheated baking sheet
0:26:20 > 0:26:24and cook at 180 fan for about 15 minutes.
0:26:34 > 0:26:36Oh, that's a bit of all right.
0:26:40 > 0:26:42They just look different and most tempting.
0:26:48 > 0:26:53There we are, 12 beautiful mince pies. And you want to see underneath?
0:26:53 > 0:26:56Lovely and crisp right through.
0:26:56 > 0:26:59And then, it's Christmas - a dusting of icing sugar.
0:27:00 > 0:27:03There are times when I burned the corner of a cake, yes,
0:27:03 > 0:27:05believe it or not.
0:27:05 > 0:27:08A little dusting will cover up things.
0:27:08 > 0:27:11Just needs a bunch of holly, and it's Christmas.
0:27:20 > 0:27:23That is oh, so good.
0:27:23 > 0:27:27A thin layer of pastry underneath, masses of mincemeat,
0:27:27 > 0:27:32sprinkling of grated marzipan and a dusting of icing sugar.
0:27:32 > 0:27:33Sheer perfection.
0:27:36 > 0:27:38And there you have it.
0:27:38 > 0:27:41There we are. Have you got the carving knife?
0:27:41 > 0:27:43A wonderful Christmas feast,
0:27:43 > 0:27:44without the stress.
0:27:50 > 0:27:55Where do Santa's little helpers go to relax?
0:27:56 > 0:28:02- Lapland?- No.- To a stable?
0:28:02 > 0:28:03- No.- Where do they go?
0:28:03 > 0:28:05The Elf spa.
0:28:05 > 0:28:07Oh, I like it!
0:28:07 > 0:28:08Elf spa, oh!
0:28:11 > 0:28:14- What do you like best?- The turkey.
0:28:14 > 0:28:16The turkey.
0:28:16 > 0:28:19All that remains for me to say is...
0:28:19 > 0:28:20Have a very happy Christmas.